Canned white beans

That stack of bean cans in the pantry is more versatile than
you may think.

When the sun is shining and the mercury is risen, the less time
spent in the kitchen the better - it's time to turn to clever short
cuts. So, while in winter we're partial to bean dishes started from
scratch, in summer we're very happy to simply reach for a
can.

Canned pulses of any kind are ideal pantry staples: you can have
them stashed and on hand almost indefinitely (as any doomsday
prepper will tell you). Not all brands are created equal, though,
and it's worth doing a little research and experimentation to see
which you like best. Beyond that, the only other thing to remember
is not to buy dented, swollen or rusted cans.

In terms of preparation, all you need to do is tip them into a
colander or sieve and rinse off the canning juices under cold
running water.

We love canned white beans - also sold as cannellini beans - for
their pale beauty and subtle flavour. Their texture is softer than
beans cooked from a dry start, which makes them perfect for purées
and dips or for one of the quickest soups you can whip up. They're
great tossed through a salad just as they are, or quickly warmed in
a little vinaigrette to serve alongside barbecued fish. Now,
where's that can opener?

White bean soup with summer tomatoes and
basil
Serves 4-6
Heat 50ml olive oil in a large saucepan over medium-high heat, add
1 thinly sliced Spanish onion, 2 crushed garlic cloves and 1 tsp
each fennel seeds and dried chilli flakes. Sauté onion until
tender, then add 1 litre chicken or vegetable stock and two 400gm
cans white beans, rinsed and drained. Season to taste, add 2 thyme
sprigs and 1 fresh bay leaf, bring to the simmer and cook for 15
minutes. Remove herbs, add juice of 1-2 lemons, or to taste, then a
splash of red wine vinegar. Pulse with a handheld blender until
semi-puréed with a little texture remaining and serve warm, topped
with a handful of crushed cherry tomatoes, or wedges of
vine-ripened tomatoes, coarsely torn basil and a drizzle of
extra-virgin olive oil.

Seared tuna with white beans, capsicum and
olives
Serves 4
Preheat a barbecue or char-grill pan to high. Lightly brush four
200gm skinless tuna steaks with a little olive oil and cook,
turning occasionally, until rare (4-5 mins), then set aside. Warm
60ml olive oil, 2 tbsp white wine vinegar and 1 crushed garlic
clove in a saucepan over medium heat, season to taste and add the
finely grated rind and juice of 1 lemon, or to taste. Add a 400gm
can white beans, rinsed and drained, and 100gm char-grilled red
capsicum (from the deli counter), coarsely torn, and warm through
gently. Remove from heat, add a handful of coarsely torn flat-leaf
parsley and ½ handful of oregano. Stir to wilt, then serve
alongside the seared tuna.

Garlicky crushed white beans on charred
sourdough
Serves 4
Dry-roast 1½ tsp each coriander seeds and cumin seeds until
fragrant, then coarsely crush in a mortar and pestle. Coarsely
crush two 400gm cans white beans, rinsed and drained, in a bowl
with a fork. Add 100ml extra-virgin olive oil, juice of 2 lemons,
or to taste, 2 crushed garlic cloves and roasted spices and
combine. Season to taste and set aside. Preheat a barbecue or
char-grill pan to high. Brush 4 thick slices of sourdough bread
with olive oil and char-grill until crisp and lightly charred at
the edges. Rub with the cut side of a garlic clove and serve warm
with crushed white beans.